Resistant Starches

Anyone have any experience with resistant starches? I started taking Bob's Red Mill potato starch and it's too soon for results. One thing is for sure, you don't need any fiber with the stuff!

Replies

  • Dilvish
    Dilvish Posts: 398 Member
  • pierinifitness
    pierinifitness Posts: 2,231 Member
    I boil yukon gold potatoes and then put them in the refrigerator a day before eating them, which causes them to become resistant starch.

    Been doing this about one month after learning the term and reading up on resistant starch including a Sir Lanka research study on the subject.

    I ate 5 boiled potatoes yesterday along with my other food.

    I believe in resistant starch and that it’s a good tool but haven’t tried the packaged product; did read about it.
  • bigbandjohn
    bigbandjohn Posts: 769 Member
    Interesting. Would like to see more detailed medical study data to understand better. I personally don't see anything inherently dangerous about what is suggested, since it's not a diet replacement but a way to prepare part of your diet or a supplement we already eat in other ways.
  • hypocacculus
    hypocacculus Posts: 68 Member
    Don't forget that this resistant starch will ferment actively in your colon. Prepare for lots of farting! :-)
  • zeejane03
    zeejane03 Posts: 993 Member
    fdhunt1 wrote: »
    Anyone have any experience with resistant starches? I started taking Bob's Red Mill potato starch and it's too soon for results. One thing is for sure, you don't need any fiber with the stuff!

    My husband takes it (Bob's), along with a pro-biotic supplement. It's been a few weeks now and it does seem to help with his IBS symptoms.
  • Luciicul
    Luciicul Posts: 415 Member
    I boil yukon gold potatoes and then put them in the refrigerator a day before eating them, which causes them to become resistant starch.

    Been doing this about one month after learning the term and reading up on resistant starch including a Sir Lanka research study on the subject.

    I ate 5 boiled potatoes yesterday along with my other food.

    I believe in resistant starch and that it’s a good tool but haven’t tried the packaged product; did read about it.

    I'm curious: do you know what % of the carbs from the potato become resistant starch from this process, versus what % remain carbs?
  • greenke7
    greenke7 Posts: 3 Member
    Instead of Green Banana Flour, I use the green banana in it is a CONCENTRATE, not flour, called “NuBana™”. NuBana™ is licensed to various makers of green banana products, so if you are outside the US (say in Canada), you can look for a product that contains NuBana™ and it will contain more Resistant Starch(RS) in a consistent amount in a smaller volume than a “flour” does. I like www.jonnysgoodnature.com Organic Ultra High Resistant Starch Premium Pulverized Green Bananas which contains NuBana™ and is 5 grams of resistant starch per 8 gram (1 tablespoon) serving.

    I also eat raw oats (overnight Oatmeal) and Potato that have been boiled then cooled to increase RS.
    List of RS Foods https://freetheanimal.com/wp-content/uploads/2013/08/Resistant-Starch-in-Foods.pdf
  • nowine4me
    nowine4me Posts: 3,985 Member
    edited March 2019
    For the sake of speed, I steam my potatoes (teeny tiny gold from TJ’s) and cool them, then skewer and heat on the grill when I’m ready to eat them. I had NO idea this was a thing, but I can tell you that they are crispy AND moist cooked this way.

    If they have less calories, that’s a huge bonus!